Murdoch Books catalogue: London Book Fair 2015
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Transcript of Murdoch Books catalogue: London Book Fair 2015
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20152016Murdoch Books has an extensive range of lifestyle titles,
with a particular focus on food and drink, home, craft and gift books.
Murdoch Books is a part of Allen & Unwin, Australias largest independent publishing house.
2015
2016
PRINTED IN CHINA BY 1010 PRINTING INTERNATIONAL LIMITED
LBF2015_CVR_final.indd 2-4 23/12/2014 5:41 pm
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Contents
Food & Drink 8
Lifestyle 84
Index 124
Sales contacts 126
Photographs on front and back cover, and pages 1, 2, 4, 5, 7, 89, 128
from Cornersmith (page 72); 245 from The Hartsyard Fried Chicken
Cookbook (page 50); 68, 69 from The Gourmet Farmer Goes Fishing
(page 30); 75 from Apple Blossom Pie (page 58); 84, 85, 1223 from
Hello Tokyo (page 110); 115 from Biota (page 78). Specifications and
prices are current at the time of printing and are subject to change.
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Murdoch Books is an internationally renowned publisher of
illustrated books based in Australia, with a London sales office
selling into the UK and European markets and managing
our co-edition business. We are known for our beautiful and
inspirational food, design, gardening and craft books and in
2015 we continue that tradition with some of the best authors
the world has to offer.
From home kitchen to high-end chefs, from whole food and
vegetarian to mouth-wateringly wicked (in a good way) cakes
and desserts food from around the world our beautiful
books have something for every taste.
Add a collection of inspirational and practical craft,
architecture, gardening and lifestyle titles and our catalogue
ofstylish, forward-looking books is complete.
Call by our Murdoch Books stand at London Bookfair see
them for yourselves and meet the team.
Sue Hines
Group Publishing Director
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Food & Drink
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C ATA LO G U E 2 0 1 510
Dans appetite for rare sneakers, hip hop and collecting cookbooks is only surpassed by his passion for everything from fast food to fi ne dining.
Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan went on to become a critically acclaimed chef. He is the inspiration behind several of Australias most dynamic restaurants, including Sydneys Mr Wong, Ms Gs and El Loco.
Its Dans potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh fl avours that makes his approach to food unique.
Mr Hong is as much an exploration of Dans colourful path through life as it is a beautifully illustrated book of more than 100 punchy recipes Vietnamese, Chinese, Mexican all re-imagined and re-invigorated for a new generation of food obsessives.
A GLIMPSE INTOTHE MIND OF THE BRILLIANT CHEF BEHIND MR WONG, EL LOCO & MS GS
DAN HONG
FOOD
Dan Hong has worked in some of the most prestigious restaurants in Australia, including Tetsuyas, Marque and The Bentley, and his mentors include Mark Best, Brent Savage and Thomas Johns. He has opened some of Sydneys most exciting dining destinations, including Ms Gs, El Loco and Mr Wong (which was honoured with two hats in its fi rst year by the Sydney Morning Herald Good Food Guide and is winner of the 2014 Gourmet Traveller New Restaurant of the Year award). Most recently, Dan has opened Papi Chulo, a smokehouse and grill at Manly Wharf, Sydney.
DAN HONG BECAME A CHEFSO THAT WE MIGHT EAT ...
AND HOW!
FEAST YOUR EYES AND DIG IN DAN
HON
G
cyan magenta yellow black Spot UVMrHong_cvr_SI.indd 1 29/05/14 1:00 PM
About the Author:
Dan Hong has worked in some of the most
prestigious restaurants in Australia, including
Tetsuyas, Marque and The Bentley. He has opened
some of Sydneys most exciting dining destinations,
including MrWong (which was honoured with two
hats in its first year by the Sydney Morning Herald
Good Food Guide and won the 2014 Gourmet
Traveller New Restaurant of the Year award). Most
recently, Dan has opened Papi Chulo, a smokehouse
and grill at Manly Wharf, Sydney.
256 pagespadded hardback270 x 203 mm (10 x 8 in)50,000 words978-1-74336-062-020.00November 2014 (october 2014 Au)
Mr HongDan Hong
Dan Hong became a chef so that we might
eat... and how! Dans appetite for rare sneakers,
hip hop and collecting cookbooks is surpassed
only by his passion for everything from fast
food to fine dining. Growing up in the suburbs
of Sydney with a food-obsessed family and
a mother who fell into owning a Vietnamese
restaurant by chance, Dan went on to become
a critically acclaimed chef. He is the inspiration
behind several of Australias most dynamic
restaurants, including Sydneys Mr Wong, MsGs
and El Loco. Its Dans potent mix of proud
heritage, technical skill and boundless enthusiasm
for experimenting with big, bold, fresh flavours
that makes his approach to food unique.
Mr Hong is as much an exploration of Dans
colourful path through life as it is a beautifully
illustrated book of more than 100punchy recipes
Vietnamese, Chinese, Mexican all re-imagined
and reinvigorated for anew generation of
foodobsessives.
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C ATA LO G U E 2 0 1 512
About the Author:
Martin Benn began his cooking career as a chef at
the Oak Room in London. Since then, he has worked
at the Criterion, Sydneys Forty One Restaurant and
Tetsuyas. Martin opened Sepia Restaurant in 2009.
In 2011, he was awarded the coveted Sydney Morning
Herald Good Food Guide Chef of the Year. In 2012,
2014 and 2015, Sepia Restaurant was awarded Sydney
Morning Herald Good Food Guide Restaurant of
the Year and three chefs hats. Martin was also voted
Australian Gourmet Traveller's 2015 Chef of the Year.
304 pageshardback310 x 225 mm (12 x 9 in)60,000 words978-1-74336-063-735.00November 2014 (october 2014 Au)
SepiaMartin Benn
Renowned chef Martin Benn takes the reader
on a culinary journey through 60 of his exciting
dishes. Based around four degustation menus,
the book highlights the technical mastery and
sheer beauty of Martins food, with its deep
connections to Japanese cuisine and flavours,
and its focus on texture and contrast. Text,
design and photography combine to recreate
the atmosphere and sophisticated, art deco feel
of his Sydney restaurant, Sepia. Interspersed
among the menus are narrative features
exploring the workings of the restaurant,
and the stories of its staff and clientele, while
location photography captures a sense of old-
fashioned, cosmopolitan glamour.
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C ATA LO G U E 2 0 1 514
9 781743 360033
ORG A N UMP E T E RG I L M O R E
Chef Peter Gilmore, the author of Quay: food inspired by nature, delves deeply into the philosophy behind his original and evolving dishes; shares stories of his relationships with passionate, like-minded farmers, fishers and provedores; and explores the idea of modern Australian cuisine.
About the Author:
Peter Gilmore is executive chef of the three-hatted
Quay restaurant in Sydney, which appeared on the
S.Pellegrino Worlds 50 Best Restaurants list for five
years in a row. Peters first cookbook, Quay: Food
Inspired by Nature, published in 2010, showcased his
nature-based cuisine, organic presentation and the
fine dining experience at Quay.
288 pageshardback with slipcase310 x 255 mm (12 x 10 in)60,000 words978-1-74336-064-440.00December 2014 (November 2014 Au)
OrganumPeter Gilmore
While there is a layered complexity to world-
renowned chef Peter Gilmores ethereal yet
grounded cuisine, his philosophy of cooking is
relatively simple. Just four elements are required
to create perfect unison in a dish: nature,
texture, intensity and purity. In his new book
Peter invites the reader to share in his private
obsession with nature when not in the kitchen
at Sydneys Quay restaurant, he is working in his
experimental garden where he grows a huge
array of edible plant species. Each component
of a plant, from sweet, earthy roots to bitter
fronds and fragrant blossoms, is potentially
destined for inclusion in one of the 40 exquisite
dishes featured here. Peter also introduces us
to the many influences on his cooking, and to
the people who grow, catch and source key
ingredients. Images include intensely beautiful
food and ingredient shots, as well as producers
and produce photographed on location.
978-1-74196-487-5
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C ATA LO G U E 2 0 1 516
DonutsTracey Meharg
The humble donut has developed a bit of
attitude lately. Its not just Mexican churros and
Italian zeppole that are turning up on the caf
tables and menus of some of the worlds premier
establishments. Croissant-donuts, lemon
meringue donuts and those almost-good-for-
you, paleo baked donuts are taking the world by
storm. These hot, sticky delicacies are not hard
to recreate at home when you know how (no,
you dont need a deep-fryer!). Featuring baked
or fried, fancy or the basic cinnamon-rolled
delights of your youth, this book of donuts offers
the very best of tried-and-tested recipes with
50 mouth-watering variations. Get them while
theyre hot!
About the Author:
Tracey Meharg is a freelance food editor, food stylist
and recipe writer, and has formerly worked in the
Murdoch Books Test Kitchen. Her blog is dedicated
to providing easy recipes for a wholesome life.
144 pageshardback with cloth spine240 x 190 mm (9 x 7 in)22,000 words978-1-74336-323-214.99February 2015 (December 2014 Au)
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C ATA LO G U E 2 0 1 518
About the Author:
Lee Holmes is a Certified Health Coach (IIN),
yoga teacher, wholefoods chef and author of the
best-selling Supercharged Food: Eat Your Way To
Good Health and Supercharged Food: Eat Yourself
Beautiful. Lee writes for Lifestyle Food (Yahoo), The
Huffington Post and Wellbeing magazine. She has
been featured in the Sunday Times, BBC Good Food,
Glamour, Grazia and the Daily Express in the UK.
Lees blog won the Healthy Eating Category at the
Bupa Health Influencer Awards in 2013.
232 pagesflexibound 250 x 200 mm (10 x 8 in)45,000 words978-1-74336-523-614.99February 2015 (January 2015 Au)
Supercharged Food: Eat Clean, Green and Vegetarian Lee Holmes
This book will inspire you to create meals that
are thoroughly delicious and loaded with health-
promoting properties to supercharge your
health. Wellness warrior Lee Holmes presents
over 120 non-boring vegetable dishes that your
meat-loving family members will also enjoy.
Each recipe features options for veganising
your meal, and is accompanied by an icon
indicating whether it is wheat-free, gluten-free
dairy-free, sugar-free, vegetarian or vegan.
An in-depth introduction provides a wealth
of supporting information including organic
versus conventional vegetables; the low-down
on vegetarian diets; top ten supercharged
vegetables; and storing, preparing and cooking
your vegetables.
(See also Supercharged Food: Heal Your
Gut, publishing October 2015, page56; and
Supercharged Food: Eat Right for Your Shape,
publishing February 2016, page 82.)
ISBN 978-1743364505
9 781743 364505
The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.
Sarah Wilson
Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and sugar, each bursting with nutrient-rich or super foods that will help nourish, heal and restore. Whether you have coeliac disease, food allergies or you just want to spring-clean your body and banish fatigue, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing.
Lee HoLmes
Lee Ho
LmeS
eAT
Yo
UR
WA
YT
o G
oo
D H
eA
LTH
SU
PERCH
ARG
ED
FO
OD
SUPERCHARGED FOOD
eAT YoUR WAY To GooD HeALTH
Over 90
recipes free of
wheat, dairy, yea
st
and sugar, from
the
bestselling autho
r and
award-winning
blogger
A true manifesto for wellness.
Sarah Wilson
:Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00
Over 120
nutrient-rich
vegetarian recip
es,
with options to
veganise, from th
e
bestselling autho
r
and award-winn
ing
blogger
Vegetables are the complete package: delicious, high-fi bre nutritional heroes that are affordable and abundant when in season. Eating more veg is a simple and effective way to improve your inner and outer health.
Wellness warrior Lee Holmes brings you over 120 vegetarian recipes packed with a vast array of vibrant vegetables to supercharge your health. From veggie-infused drinks and snacks-on-the-go to satisfying meals and tempting desserts to feed a crowd, these dishes are designed to satisfy both vegetarians and meat-lovers alike. Wheat-free, gluten-free, dairy-free and sugar-free recipes are all clearly signposted, and there are options to veganise every dish.
Backed by a wealth of information on sourcing and selecting the best fresh produce, this book will catapult the humble vegetable to its well-deserved role as the star of the dinner table.
FOOD
SUPERCHARGED FOOD
LEE HOLMES
EAT
CLEA
N, G
REEN
AN
D V
EGETA
RIA
NL
EE
HO
LM
ES
SU
PERCH
ARG
ED
FO
OD
Also by Lee Holmes
superchargedfood.com
cyan magenta yellow blackSupercharged Vegetarian_CVR SI.indd 1 9/09/14 3:37 PM
ISBN 978-1743364505
9 781743 364505
The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.
Sarah Wilson
Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and sugar, each bursting with nutrient-rich or super foods that will help nourish, heal and restore. Whether you have coeliac disease, food allergies or you just want to spring-clean your body and banish fatigue, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing.
Lee HoLmes
Lee Ho
LmeS
eAT
Yo
UR
WA
YT
o G
oo
D H
eA
LTH
SU
PERCH
ARG
ED
FO
OD
SUPERCHARGED FOOD
eAT YoUR WAY To GooD HeALTH
Over 90
recipes free of
wheat, dairy, yea
st
and sugar, from
the
bestselling autho
r and
award-winning
blogger
A true manifesto for wellness.
Sarah Wilson
:Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00
978-1-74266-315-9 978-1-74366-059-0
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C ATA LO G U E 2 0 1 520
ABOUT THE AUTHORSue Quinn, a journalist by training, writes for The Guardian, Delicious magazine and The Foodie Bugle Journal. She is the author of several cookbooks and hosts her own food blog. Originally from Australia and now based in England, Sue has travelled widely, generally following my stomach and arranging itineraries around meal opportunities. She describes herself as borderline food obsessive with a keen interest in cooking, ingredients, gadgets and the history of food.
SUE Q
UIN
NEASY V
EG
AN
With 140 tempting recipes for delicious non-dairy milks, warming soups and mains, salads, pastas, burgers and sweet things, Easy Vegan has your vegan options covered. Discover how to veganise a traditional recipe by swapping out key ingredients for plant-based, healthier alternatives, without compromising flavour. Featuring detailed cooking instructions and preparation tips, Easy Vegan is the perfect cookbook for everyone keen to incorporate more fresh, nutritious, plant-based foods in their diet and create inspiring meals for family and friends.
SUE QUINN
EASY VEGAN
140 vegan dishes, from everyday to gourmet
FOOD
Easy VeganSue Quinn
With 140 tempting recipes for delicious non-
dairy milks, warming soups and mains, salads,
pastas, burgers and sweet things, Easy Vegan
has your vegan options covered. Discover how
to veganise a traditional recipe by swapping
key ingredients for plant-based, healthier
alternatives, without compromising flavour.
Featuring detailed cooking instructions and
preparation tips, Easy Vegan is the perfect
cookbook for everyone keen to incorporate
more fresh, nutritious, plant-based foods into
their diet and create inspiring meals for family
andfriends.
256 pagespaperback with flaps254 x 215 mm (10 x 9 in)978-1-74336-525-014.99March 2015 (February 2015 Au)rights: english language only
About the Author:
Sue Quinn, a journalist by training, writes for the
Guardian, delicious. magazine and The Foodie Bugle
Journal. She is the author of several cookbooks and
hosts her own food blog. Originally from Australia
and now based in England, Sue has travelled widely,
generally following my stomach and arranging
itineraries around meal opportunities. She describes
herself as borderline food obsessive with a keen
interest in cooking, ingredients, gadgets and the
history of food.
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C ATA LO G U E 2 0 1 522
With more than 100 delicious, nutritionally rich, low-calorie recipes, the 5:2 weight-loss diet has never been simpler to integrate into a busy lifestyle.
5:2 Lifestyle is packed with strategies for success. It explains how to maximise the benefits of the 5:2 intermittent fasting diet to help you to lose weight, keep it off and improve overall health and wellbeing.
Adapted to French-style cuisine, and with plenty of recipe swaps and menu plans, 5:2 Lifestyle shows how you caneat fresh, flavoursome, satisfying meals on both Fast Days and Non-Fast Days. Thirty Super 500 recipesall with fewer than 500 caloriesprovide maximum flavour and essential vitamins and minerals.
Delphine De Montalier A cookbook author and stylist for more than 15 years, Delphine advocates eating locally sourced, seasonal food. Her recipes are healthy, balanced and simple to preparewith a French flair.
Charlotte DebeugnyA nutritionist and a graduate of the British College of Nutrition and Health in London, Charlotte is English and has lived in France for more than a decade. She is passionate about health, nutrition and the French approach to food.
LIFESTYLEDELPHINE DE M
ONTALIER& CHARLOTTE DEBEUGNY
more than 100 recipes plus 4 weeks of menu plans
5 2LIFESTYLE
5 2LIFESTYLE
5 2
DELPHINE DE MONTALIER& CHARLOTTE DEBEUGNY
FOOD
5:2 LifestyleDelphine de Montalierand Charlotte Debeugny
With more than 100 delicious, nutritionally rich,
low-calorie recipes, the 5:2 weight-loss diet
has never been simpler to integrate into a busy
lifestyle. 5:2 Lifestyle is packed with strategies for
success. It explains how to maximise the benefits
of the 5:2 intermittent fasting diet to help you
to lose weight, keep it off and improve overall
health and wellbeing. With plenty of recipe swaps
and menu plans, 5:2 Lifestyle shows how you
can eat fresh, flavoursome, satisfying meals on
both fast days and non-fast days. Thirty Super
500 recipes all with fewer than 500 calories
provide maximum flavour and essential vitamins
and minerals.
208 pagespaperback with die-cut250 x 205 mm (10 x 8 in)978-1-74336-532-814.99March 2015 (February 2015 Au)rights: english language only
About the AuthorS:
Delphine de Montalier has been a cookbook author
and stylist for more than 15 years, and advocates
eating locally sourced, seasonal food. Her recipes
are healthy, balanced and simple to prepare witha
French flair. Charlotte Debeugny is a nutritionist,
a graduate of the British College of Nutrition and
Health in London, and has lived in France for more
than a decade. She is passionate about health,
nutrition andthe French approach to food.
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C ATA LO G U E 2 0 1 526
About the AuthorS:
Somer Sivrioglu grew up in Istanbul and moved
to Sydney when he was 25. He now runs Efendy
restaurant, where he draws on a multitude of
cultural influences to recreate the food traditions
of his homeland. David Dale is a political journalist,
commentator on popular culture and food writer.
Inhis earlier books, David analysed how Italian
cooking conquered the world. He's convincedthat
Turkish is going to be the next international invader.
360 pageshardback267 x 253 mm (10 x 10 in)60,000 words978-1-74336-081-130.00April 2015 (March 2015 Au)
AnatoliaSomer Sivrioglu and David Dale
Anatolia is a richly illustrated, entertaining and
informative exploration of the regional cooking
culture of Turkey, lightened and adapted
for modern life. Turkish-born chef Somer
Sivrioglu and co-author David Dale re-imagine
the traditions of Turkish cooking, presenting
recipes ranging from the grand banquets of the
Ottoman empire to the spicy snacks of Istanbuls
street stalls. In doing so they explain their take
on the classics and reveal the surrounding
rituals, myths, jokes and folk wisdom of both
the old and new Turkey. More than 150 dishes
are featured, and images of the recipes are
complemented by specially commissioned
photographs shot on location in Turkey. Features
on local Turkish chefs and producers and their
specialities add a fascinating layer of interest
and flavour.
FOOD
PPPPPOPPPPP
PPPPPOPPPPP
PPPPPOPPPPP
PPPPPO
PPPPP
PPPP
POPP
PPP
PPPPPPPPOPPPPPPPP
PPPPPPPPOPPPPPPPP
SOM
ER SIV
RIO
LU
& D
AVID
DALE
PPPPPPPPOPPPPPPPPADVENTURES IN TURKISH COOKING
Turkish people have a passion for eating well. While theyre enjoying breakfast, they're planning dinner
Anatolia is a richly illustrated exploration of Turkeys cooking culture. Turkish-born chef Somer Sivriolu and food scholar David Dale explain and reimagine 140 traditional and modern recipes, from the grand banquets of the Ottoman Empire to the spicy snacks of Istanbuls street
stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. They reveal the rituals, myths, jokes and folk wisdom that lie behind 3000 years of Anatolian cooking, and profile some of the heroes of modern Turkish hospitality. Along with beautiful recipe images, Anatolia features specially commissioned photos shot on location in Istanbul and around Turkey.
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C ATA LO G U E 2 0 1 528
About the Author:
Adriano Zumbos first taste of the sweet life was
raiding the lollies and cake mix from his parents
supermarket. His love affair with confectionery,
combined with his training at Parisian institutions that
include lEcole Lentre, Bellouet and stags at Pierre
Herm and Damiani, have resulted in a sensibility
as delicious as it is irreverent. His empire started in
2007 with a Sydney shop front, then an appearance
on the first series of MasterChef Australia made
Adriano and macarons a household name.
208 pageshardback270 x 203 mm (10 x 8 in)40,000 words978-1-74336-095-820.00May 2015 (April 2015 Au)
The Zumbo FilesAdriano Zumbo
The colours are bright, the flavours unexpected,
and the experience of recreating these quirky
Zumbo recipes a complete delight. His mission
is to caramelise the nation, and with this his
third book, he is certainly on his way. Renowned
Australian pastry chef Adriano Zumbo invites us
into his world of patisserie to share his incredible
recipes for chouxmacas (a choux pastry/macaron
hybrid), petits gateaux, savoury specialties,
zonuts and zumbarons. Each chapter delves
into a delicious genre of patisserie. Recipes
explore and experiment with unique flavour
combinations, exciting textures and bold colours
providing a rare glimpse into the creative mind
of the patissier whom food critics have called the
Sweet Assassin. The Zumbo Files also includes
step-by-step instructions for the basic recipe
of each patisserie style, with stunning recipe
variations to create a multitude of irresistible
delights. The chapter on petits gateaux features
some of the most incredible creations, to really
put your patisserie skills to the test.978-1-74266-571-9 978-1-74266-970-0
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C ATA LO G U E 2 0 1 530
256 pageshardback255 x 200 mm (10 x 7 in)30,000 words978-1-74336-463-520.00May 2015 (April 2014 Au)
EV
AN
S
HA
DD
OW
O 'ME
AR
A
Food criti
c turned f
armer an
d sustaina
ble
seafood a
ctivist Ma
tthew Evan
s, along w
ith
his two bes
t chef ma
tes, Nick H
addow an
d
Ross OM
eara, sho
w us how
seafood s
hould be
cooked. S
imple rec
ipes that
demystif
y everythi
ng
from aba
lone to se
a urchin,
snapper t
o octopus
.
A compa
nion volu
me to The
Gourmet F
armer
Deli Book
, this is al
l about th
e taste of
real food,
cooked w
ith care an
d respect
for the sea
food
populatio
ns in your
part of th
e world.
GO
UR
ME
T F
AR
ME
RTh
e
CLASSIC FLAVOURSREAL FOOD
SIMPLE RECIPES
GOURMET FARMER
The
MATTHEW EVANS
NICK HADDOW
ROSS O'MEARA
goes fishing
The fish to eat and how to cook it
goes fishing
The Gourmet Farmer Goes FishingMatthew Evans, Nick Haddow and Ross OMeara
Food critic turned farmer and sustainable
seafood activist Matthew Evans, along with his
two best chef mates, show us how seafood
should be cooked. Simple recipes that demystify
everything from kingfish to sea urchin, snapper
to octopus. Sometimes the lesser known
seafood species, with (usually) cheaper price
tags, have stronger gastronomic and ecological
reasons to eat them. This is all about the taste of
real food fresh from the sea, cooked with care
and respect for the seafood populations in your
part of the world.
About the AuthorS:
Matthew Evans is a former chef and food critic
turned Tasmanian smallholder. He is the author
of ten books on food, including the authoritative
RealFood Companion. Nick Haddow is a cook,
award-winning cheesemaker and founder of The
Bruny Island Cheese Company. Ross OMeara is a
chef who has worked all over the world and is now
asmallholder in Tasmania.
978-1-74266-980-9
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C ATA LO G U E 2 0 1 532
About the Author:
Anna Barnett lives in London. She has worked as
an event organiser, a celebrity booker for MTV and
Channel 4 and PA for Kelly Osbourne but food has
always been a passion. Anna writes a weekly column,
The Reluctant Vegetarian, for the Independent, and
runs her own blog (getinmygob.co.uk). She regularly
turns her house into a pop-up restaurant and has been
extensively featured in the glossies, nationals and online,
as well as Channel 4s Sunday Brunch. Anna has just
opened her first restaurant, Mare & Beck, in Hackney.
224 pageshardback260 x 195 mm (10 x 7 in)45,000 words978-1-74336-542-717.99May 2015 (May 2015 Au)
Eat the WeekAnna Barnett
Modern life is messy, mobile and full of options
which makes modern cooking more exciting
than ever. But what if you just dont know how
to make the most of the time on your hands,
the cash in your pocket and the food in your
cupboard? This book is the answer. In Eat the
Week, youll find recipes to cater for anything
the average (and not-so-average) week can
throw at you. From wholesome and healthy
Mondays to splash-the-cash Saturdays, from
carb-cravings and comfort food to cheats and
tricks using little more than leftovers, Anna
Barnett has put together an expert guide to
making your cooking practical, delicious and
(most importantly) fun. Every day takes you
from breakfast to bedtime with a ton of choices
designed to fit how youre feeling and what you
fancy so that by the time you get to Sunday
(when you can choose the long or the lazy route
to culinary satisfaction), youll be raring to start
allover again.
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C ATA LO G U E 2 0 1 534
240 pageshardback240 x 190 mm (9 x 7 in)45,000 words978-1-74336-326-318.99June 2015 (May 2015 Au)
About the Author:
Natalie Boog grew up in a household centred around
the kitchen, and everyone cooked. Her first cooking
experience, aged eight, was French toast and
she hasnt looked back. A self-taught home cook,
her recipes are tried and tested, simple and full
of flavour. Running a fruit and vegetable co-op
prompted her to write a food blog and from that,
theidea for this book was born.
Courtyard KitchenNatalie Boog
Herbs and potted fruits thrive in courtyard pots
and troughs, on decks, balconies, window boxes
and window sills. They are inexpensive to pot,
easy to grow and add wonderful flavour and
freshness to the simplest dish. Courtyard Kitchen
has simple hints and tips on selecting the right
herbs for your space and how best to maintain
them through the seasons harvesting, storing,
freezing. It also has more than 80 simple fresh
food recipes based around a specific herb or
potted fruit basil, mint, coriander, lemon,
parsley, strawberry, thyme, rosemary, chilli. There
are risottos, roasts, pizzas, salsas, salads and
soups; ideas for pasta, polenta and couscous;
also sorbets, cakes, biscuits and sweet treats
delicious, easy recipes that celebrate the sheer
pleasure of home cooking with flavours you have
grown yourself.
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Margaret and MeKate Gibbs
Food writer Kate Gibbs grew up at the apron
strings of her grandmother, Margaret Fulton.
The matriarch of Australian cooking taught
Kate everything she needed to know, including
how to make bereavement soup, how thickly
to spread butter on bread and that porridge
must absolutely be made with salt. In this
special glimpse into a modern food dynasty,
Kate reveals some of the highs and lows from
the life of her extraordinary grandmother, and
her own experiences growing up foodie. As
well as chronicling her own journey, Kate has
distilled this kitchen wisdom into 50 beautifully
photographed recipes, a mixture of classic dishes
such as Scotch broth and homemade crumpets
that recall Margarets Scottish heritage, to
Kates takes on slow-roasted lamb shoulder and
custard-filled chocolate profiteroles. These are
the recipes that both women grew up with, and
which endure as family favourites. Pull up a chair
and enjoy.
256 pageshardback240 x 170 mm (9 x 6 in)40,000 words978-1-74336-324-916.99June 2015 (May 2015 Au)
About the Author:
Kate Gibbs is a Sydney-based food and travel writer
whose work has appeared in the Wall Street Journal,
the Sydney Morning Herald, Australian Gourmet
Traveller, delicious. magazine and many other
publications. She writes a weekly food trends column
for the Sunday Style supplement for Newscorp
papers and edits her popular blog, kategibbs.com.
This is her third book.
Food writer Kate Gibbs grew up at the apron strings of her grandmother, Margaret Fulton. The matriarch of Australian cooking taught Kate everything she needed to know, including how to make bereavement soup, how thickly to spread butter on bread and that porridge must absolutely be made with salt.
In this privileged glimpse into a modern food dynasty, Kate reveals some of the highs and lows from the life of her extraordinary grandmother, as well as her own experiences growing up foodie. This rich legacy has informed Kates career and inspired her to talk to a new generation about the joys of cooking and the importance of good, real food.
As well as chronicling her own journey, Kate has distilled this kitchen wisdom into fifty beautifully photographed recipes, a mixture of classic dishes such as Scotch broth and homemade crumpets that recall Margarets Scottish heritage, to Kates modern takes on slow-roasted lamb shoulder and custard-filled chocolate profiteroles. These are the recipes that both women grew up with, and which endure as family favourites. Pull up a chair and enjoy.
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272 pageshardback270 x 215 mm (10 x 8 in) 65,000 words978-1-74336-354-620.00June 2015 (May 2015 Au)
About the Author:
Jean Michel Raynaud is head patissier of Sydneys
Renaissance Ptisserie and Baroque restaurant.
He began his career under the tutelage of master
patissier Robert Schicchi in Marseilles in France
and was a head pastry chef by the age of 20. After
settling in Australia he specialised in the exclusive
wedding cake market as head chef of Sweet Art and
Planet Cake in Sydney. Jean Michel has appeared on
television, written for magazines and contributed
recipes to several books.
The French Baker Jean Michel Raynaud
From a master patissier comes an inspirational
and equally practical and achievable guide
to delicious French-style baking in the home
kitchen. The French Baker features 95 recipes
accompanied by beautifully shot and styled
images; the more complex and technical
baked items are supported by step-by-step
photography and further hints and tips.
Throughout the book, recipes are interspersed
with narrative sections that feature French-
born Jean Michels stories of his training and
work in patisseries in France and give insights
into the place of bakers and baking in French
society. Introductions and breakouts also
provide information about the recipes histories,
traditions and cultural significance. The recipes
are a mix of sweet and savoury, and following
on from a basics/techniques/equipment section
they are grouped into chapters focusing on
biscuits; cakes and muffins; tarts and pies; choux
pastry; brioche; flaky pastry; breads; spreads and
jams; and creams and curds.
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About the Author:
Omid Jaffaris earliest childhood memories revolve
around the kitchen and garden of his grandmothers
house in northern Tehran. Later, settling with his
family in New Zealand as a young boy, he learned
to become a chef then took his skills abroad to the
UK where he worked at Londons world-renowned
River Caf, with Ruth Rogers and the late Rose Gray.
Today, at Melbourne-based Botanical Cuisine, he is
constantly inventing ways of getting the very best
out of plant-based, living foods. This is his first book.
280 pageshardback250 x 200 mm (10 x 8 in)35,000 words978-1-74336-320-118.99July 2015 (June 2015 Au)
RawOmid Jaffari
Here are 150 dairy-free and gluten-free vegan
recipes that let you into the secret of creating
gourmet raw cuisine for every day. Eating
organic, nutritionally dense, uncooked plant
foods can really improve your health and well-
being because the less food is processed,the
less stress it puts on the digestive system.
Thethree sections in this book Raw Materials,
Staples and Recipes take you on a journey
through creating delicious raw vegan cuisine
from scratch: from using a dehydrator and
stocking your pantry with the best ingredients,
to making raw vegan staples for your fridge
and freezer, to combining these staples to
make delicious breakfasts, soups, salads, pastas,
risottos, tarts, desserts and chocolates. The result
is clean, delicious, nourishing food that is full of
goodness for body and soul.
150 dairy- free and gluten-free vegan recipes
omid jaffari
150 dairy- and gluten-free vegan recipes
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About the Author:
Chrissy Freer is a freelance food writer, editor
and stylist who has developed a signature style
of creating delicious recipes with a holistic health
focus. She studied Food and Nutrition at the
University of Western Sydney, before working in
the food publishing industry, debuting at delicious.
magazine in 2002. She is the nutrition editor for
taste.com.au magazine, and currently freelances for
Belle, Coles magazine, Fresh, Healthy Food Guide,
Prevention and Weight Watchers.
224 pagesflexibound260 x 210 mm (10 x 8 in) 35,000 words978-1-74336-550-214.99July 2015 (June 2015 Au)
SuperlegumesChrissy Freer
With more than 90 recipes and packed with
information on nutrition and cooking tips,
superlegumes dispels the myth that beans and
legumes make for stodgy, hippy, vegetarian food.
Like many of the ancient grains (quinoa, chia)
now so omnipresent in todays healthy kitchen,
legumes, beans and pulses have been bypassed
in favour of highly processed, unhealthy
convenience foods. With superlegumes, all
that has changed. These are fresh, delicious and
health-bringing recipes a mix of vegetarian,
meat and fish-based for every meal and
every season. They use legumes and pulses
cannellini beans, broad beans, lima beans, kidney
beans, adzuki beans, borlotti beans, lentils,
chickpeas not only a high-protein food source
and kinder on the earth to produce than meat
protein, but also healthier to eat and cheaper
to buy. From breakfast through to after-dinner
treats who said beans were boring?
Chrissy Freer
eat your way to great health
super legumesFresh reCipes For meat-eaters and vegetarians
chickpeas soy beans adzuki beans borlotti beans broad beans green beans pinto beans kidney beans lentils
Ch
ris
sy
Fr
ee
rsu
per legu
mes
inCludes
60gluten-F
ree
reCipes
Dummy text the impact food can have on our health is becoming increasingly important.This book explores 12 supergrains - quinoa, amaranth, buckwheat, brown rice, chia seeds, millet, oats, kamut, spelt, barley, farro and freekeh - their history, unique nutritive and health benefits, as well as what they are best used for and how to prepare them. The easy, fresh and delicious recipes utilising each grain in its many forms will give you confidence to use and incorporate these supergrains into your everyday cooking so that your food and your health wil.! Food
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when making grilled meat or pizza you need a good tossed salad to go alongside and this is the one. peppery rocket and bitter radicchio are tossed with pear, fennel and a
sharp sherry vinaigrette. little taste pops of sultanas, parmesan and toasted almonds appear in every forkful for a truly delicious salad.
fENNEl, pEAR & RADIcchIo sAlAD wITh MARcoNA AlMoNDs
& shERRy VINAIgRETTEserves 4-6 prep 15 minutes cook 5 minutes
quarter head of radicchio roughly chopped
2 slices sourdough bread toasted and cubed
1 ripe but firm pear cored and cut into 3cm pieces
1 fennel bulb cored removed and cut into 3cm pieces
2 large handfuls wild rocket30g shavings of parmesan cheese4 tbsps marcona or regular
almonds toasted 3 tbsp blond sultana raisins
dressing1 shallot diced1 tbsp sherry vinegar3 tbsps extra virgin olive oil1 tsp Dijon mustard
place all of the salad ingredients in a large bowl. If youre making ahead then rub the pear with some lemon. pour the dressing ingredients into a glass jar with a fitted lid. Add the ingredients and some salt, pepper and a pinch of sugar. shake well and pour over the salad.
GET AHEADOn the morning of make the dressing in a covered glass jar and chop the ingredients for the salad except the pear. Toss together just before serving.
* MEDITERRANEAN 23
50g walnuts3 egg whites at room temperature180g/6.5oz castor sugar1 tsp white wine vinegar1 tbsp cocoa
coffee cream200ml/3.5 fl oz double cream1 tsp instant espresso1 tsp castor sugar
Chocolate fudge sauce 100g/3.5 oz plain chocolate
chopped2 tbsp butter150ml/5 fl oz double cream100g/3.5 oz castor sugar75ml/2.5 oz golden syrup1 tsp vanilla extract
preheat oven to 200c/180c fan. Toast the nuts on a baking tray for 5 minutes and let cool. finely chop the nuts in a food processor with a tiny bit of icing sugar to keep them getting too oily. set aside.
Turn the oven down to 120c/100c fan. line to baking trays with non-stick baking parchment. you will need an electric whisk or standing mixer to whip the egg whites. Its very important to have a spotlessly clean bowl to start (otherwise any existing oil can cause the egg whites to go sudsy) so wash in hot water and dry well. whisk the egg whites until they hold stiff peaks. start adding the sugar one tablespoon at a time until it is all incorporated and the whites are glossy and stiff. fold in the nuts, vinegar and cocoa, stirring it through. Make 12 individual slightly flattened meringues on the baking trays. place in the oven bake for 35 minutes and then turn the oven off. let them sit in the oven for two hours and this will help them stay chewy versus hard.
Make the chocolate sauce by placing the chocolate, cream and butter in a g;ass bowl suspended over a medium saucepan. when melted, add the golden syrup, vanilla and the sugar, stirring constantly over medium heat. when nearly boiling, turn the heat down to low and simmer for 10 minutes. leave to cool.
In a large bowl, dissolve the instant coffee in a tbsp of the cream. Add the cream and sugar and whisk until you have soft peaks. when the meringues are cool, dollop a couple of spoonfuls of cream over six and spread some chocolate sauce over the other meringues. sandwich together and enjoy.
GET AHEADThe chocolate sauce can be made 2 weeks ahead, covered and refrigerated. Make the meringues the day before and store between sheets of baking paper in a covered container. Whip the cream shortly before serving and reheat the chocolate sauce until just warm.
unlike the chalky type, these walnut meringues are chewy in the centre with a flaky outer crust. The thick fudge sauce and coffee cream sandwiched in between is an outrageous trio.
INDIVIDuAl cocoA & wAlNuT MERINguEs wITh coffEE cREAMprep 10 minutes cook 1 hour 5 minutes serves 4-6
40 My sTREET fooD kITchEN
Quarter the baby plum tomatoes and place in a bowl, or if using big plum, dice them after scooping out the seeds. Add the mint, oregano, flour, baking powder, water and about 1 tsp salt. Mix together until its a thick paste.
In a wok or heavy small saucepan, heat 2 inches of the light olive oil. when a piece of bread sizzles quickly, its ready. use an oiled soup spoon and drop a large tablespoon of the mixture into the oil. fry about 4 at a time. Turn over so they fry on all sides. They will take about 1 minute in total. Drain on paper towels.
serve the hot cakes with the lemon wedges and some greek yogurt mixed with fresh dill.
GET AHEADOn the morning of the tomatoes can be chopped,covered and refrigerated but the rest needs to be mixed together just before frying.
400g ripe plum or pommodorino tomatoes (baby plum)
2 tbsps fresh chopped mint1 tsp dried oregano90g/3 oz plain flour1 tsp baking powder75ml/3.5 fl oz waterlight olive oil for frying
To servelemon wedges 250g/8oz Greek yogurt mixed
with 1 tbsp chopped dill
one word to describe this homage to tomatoes- sublime. If youve ever been to greece then you are likely to come across these fried tomatoes. They make them on many
of the islands, but they originate from santorini. I first tasted them in crete and have never forgotten them. A thick batter of tomatoes, mint and flour is dropped into hot
olive oil, fried crisp and then eaten with lemon wedges and cold dill yogurt. baby plum are best but you can also use ripe large ones and seed them.
gREEk ToMATo fRITTERsserves 4-6 prep 15 minutes cook 15 minutes
* MEDITERRANEAN 15
Making crisp pork belly has fascinated me for years. Ive tried many methods and getting the crackling crisp is always a gamble. one of my fellow teachers at leiths school of food and wine, Andrea hamilton, gave me the definitive method. The most imperative thing is the skin being dry. Its best to leave it uncovered in the fridge overnight or use a hair dryer to dry it perfectly before scoring it and adding salt. After it gets a blast of high heat, its slow cooked for hours and then blasted once more at the end. The grand finale is the spanish sherry vinegar glaze poured over crispy bite sized portions. serve as part of a tapas or eat as a main course with salads like the fennel pear or roasted peppers and tomatoes.
bAsQuE poRk bElly pINTxos wITh shERRy VINEgAR & QuINcE glAzEserves 4-6 prep 30 minutes cook 2 hours
2kg/4lbs pork belly with rind1 tbsp sea salt1 tsp each cumin seed, fennel
seed and smoked paprika
Quince & sherry vinegar glaze1 tbsp olive oil2 cloves garlic chopped125ml/4 fl oz sherry vinegar125g soft brown sugar75g membrillo paste (quince
paste)1 tsp crushed chili flakes
preheat oven to 240c/220c fan. Roughly grind up the spices in mortar and pestle or spice mill. Rub the meat side of the pork belly with the spices. place the meat, skin side up on a shallow baking tray. Make sure the skin is dry, use a sharp knife or stanley knife to score the skin thinly across. sprinkle it with the sea salt. place in the oven on a middle shelf for 30 minutes to make the crackling puff up.
Reduce the heat to 160c/140c fan and cook another 2 hours. Turn the heat back up to 220c/200c fan and blast it for another 30 minutes to finish off the crackling.
while the meat is cooking make the glaze. In a medium saucepan, heat the oil. Add the garlic and saute until golden, about 2 minutes. Add the membrillo and let it melt. pour in the vinegar and let it reduce for 2 minutes. Then add the sugar and 125ml of water and a pinch of salt. let cook until syrupy, about 5 minutes and then remove from heat.
chop the meat into small squares and arrange on a platter. Drizzle with the sauce.
serve with toothpicks or for a more substantial meal, eat with boiled lentils or beans and a salad.
GET AHEAD The meat is best left uncovered refrigerated the night before so rub it with spices and leave to dry out. The glaze can be made on the morning of and just reheated before serving.
24 My sTREET fooD kITchEN
About the Author:
Jennifer Joyce is a food writer, author and stylist
based in the UK. She has worked for top food
magazines such as BBC Good Food, olive, Sainsburys
and Waitrose Kitchen; and has produced features
for New Woman, the Telegraph newspaper and Elle
Decoration UK. Jennifer also runs cooking courses
at Divertimenti and Leiths in London. She has
previously published Meals in Heels and Skinny Meals
in Heels with Murdoch Books. Jennifer has appeared
on numerous TV and radio shows in the UK and USA.
272 pageshardback with cloth quarterbind260 x 190 mm (10 x 7 in)45,000 words978-1-74336-459-816.99September 2015 (July 2015 Au)
My Street Food KitchenJennifer Joyce
UK-based author Jennifer Joyce presents a
selection of street food recipes from around
the globe the flavour-filled, exotic foods to
go that we may have bought from hawkers
or markets on our overseas travels, or that we
purchase from our local takeaway or food truck.
With this book as their guide, readers can whip
up a rich variety of international street food in
their home kitchen, creating dishes that are
quick and easy to prepare, and often cheaper
and usually much healthier than the bought
variety. A collection of more than 80 dishes,
organised into chapters by country, draws
together recipes for mouth-watering tacos,
burgers, curries, souvlaki, gozleme, noodles
and dumplings, ceviche, pizza and many
more. Clever shortcuts like spice pastes and
modern cooking methods (for example, using
a pressure cooker to create meltingly tender
meat in a snap) mean the majority of dishes can
be prepared and served in a really timely and
efficient way for relaxed weekday eating. Jennifer Joyce
Do-ahead dishes for the
dinne r par ty d i va
Want to be the hostess with the mostest?
Acclaimed London-based American food writer and stylist Jennifer Joyce will show you how.
Drawing on her many years of successful soires and laid-back lunches, Jennifer will teach you how to plan,
cook and present with style and ease, with plenty of time left over to slip on your heels, pop on your lipstick and have a martini in hand when guests arrive.
Meals in Heels is packed with time-saving tips, show-stopping recipes and glamorous illustrations.
12.99
Jennifer Joyce
Jennifer Joyce
Quick, delicious and healthy a cooking mantra for busy lives...
Popular food writer, stylist and author of Meals in Heels Jennifer Joyce presents this
glamorous collection of vibrant and delicious recipes all of which happen to be low
in fat. Not to be mistaken for a mundane diet book, Skinny Meals in Heels is a stylish
guide to home cooking in the real world a world where mid-week meals with friends and family need to be quick,
healthy, satisfying and full of flavour.
Figure-friendly dishes for girls
on the move
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It seems that dancing is not Paul Mercurios only passion and the popularity of his foodie travel show, Mercurios Menu would indicate it is a passion well-shared. In this companion book, Paul takes the reader on an entertaining journey around Australia and New Zealand, cooking with local food producers and chefs along the way. With more than 100 of Pauls unique recipes and those from some of Australias best restaurants, Mercurios Menu will be sure to get you out of your armchair and into the kitchen.
Paul Mercurios travel stories and recipes from the popular TV show
MERCURIOS MENU
MER
CU
RIO
S M
EN
U Pau
l Mercu
rio
Paul Mercurio began his career with the Sydney Dance Company and went on to work as both a choreographer and actor for stage and screen. In addition to his most recent role as a judge on Dancing With the Stars, he has hosted three of his own food and travel series, beginning with The Food Trail and culminating in his latest venture, Mercurios Menu. Now in its second season, the show attracts an audience of a million per episode, and sees Paul travelling and cooking up a storm with locals and chefs from regional Australia and New Zealand. Paul lives in Melbourne with his wife and three daughters. Mercurios Menu is his first cookbook.
Cooking is all about being creative, nourishing the soul as well as the body and
sharing the joy with family and friends. Paul Mercurio
Pauls enthusiasm for food shines through in Mercurios Menu, which features the best recipes from both seasons of the popular TV series and includes such favourites as Bangalow sweet pork roast, beer-marinated prawns on crisp asparagus spears and a ricotta cherry cheesecake that will make you swoon.
Dancer, choreographer, actor and television personality Paul Mercurio has always loved food. After many appearances cooking on a variety of Australian TV shows, Paul landed his own food-based program, Mercurios Menu. More than sixty episodes later, he has developed well over 200 original recipes for his show. This is his second cookbook.
Paul is passionate about all things beer and has been brewing his own since 1988. He has hosted the Australian International Beer Awards, the Perth Beer Awards and the New Zealand International Beer Awards, at which he has also been a beer judge.
Paul is not a trained chef but, he says, just a bloke who likes to cook. He is attracted to the creativity of the kitchen, great produce, excellent food, sharing food with family and friends and of course a good beer to go with it all. Paul MercurioPaul Mercurio
Cooking with B
eer Paul Mercurio
A book for anyone who likes good food not just th e who like beer.
Friends and family will never guess the secret ingredient in this collection of more than 85 delicious dishes, as beer awards judge and keen cook Paul Mercurio brings together his two great passions. The beer in these recipes is an essential component, not a gimmick. Used as an ingredient, beer adds all sorts of wonderful complexity to a dish. There are more than 80 beer styles in the world, each with its own fl avours that will add something special to whatever youre cooking savoury or sweet, simple or made for entertaining. Dive in and discover how good dishes such as onion, stout and goats cheese tart, beer-braised beef osso bucco or decadent chocolate stout brownies can be.
As Paul says: If theres liquid in a recipe, it might as well be beer.
If you think beer is good for drinking but cant imagine cooking with it, this book will make you think again. There are dozens of beer styles, from light and fruity to rich and malty. Beer picks up the fl avours of the ingredients its brewed with and develops complexity during the brewing process. The results are layered, endlessly varied and suited to all types of food, both as an accompaniment and an essential ingredient.
In Cooking with Beer, beer enthusiast and passionate home cook Paul Mercurio presents 87 of his favourite recipes. For beer novices Paul explains the various types of beer, and suggests suitable styles and brands for each recipe.
Once youve tried Pauls delicious and innovative recipes, youll never look at beer the same way again.
if theres liquid in a recipe, it might as well be beerif theres liquid in a recipe, it might as well be beerif theres liquid in a recipe, it might as well be beer
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About the Author:
Paul Mercurio is familiar to movie and television
audiences from his appearances in Strictly Ballroom,
Dancing with the Stars and Mercurios Menu. Author
of Murdoch Books titles Mercurios Menu and
Cooking with Beer, Paul is not a trained chef but,
as he says, just a bloke who likes to cook. He is
attracted to the creativity of the kitchen and sharing
food with family and friends. He has recently opened
a restaurant called Merc's Bier Cafe in Victoria's
Mornington Peninsula.
256 pagesflexibound240 x 190 mm (9 x 7 in)50,000 words978-1-74336-181-816.99September 2015 (August 2015 Au)
Kitchen MojoPaul Mercurio
Mouth-watering recipes that encourage you
to embrace the cook within and become a
confident cook! A call to arms or more aptly,
to stoves Paul Mercurios Kitchen Mojo has
130 accessible, occasion-specific, sure-fire,
tried-and-tested, easy, tasty recipes that are
fun to cook and share. There are recipes for
entertaining a crowd when the footys on, for
when youre home alone and want to treat
yourself to a nourishing and delicious meal, for
when you want a simple dish to serve, for when
youre rustling up something for the kids or for
when you want to impress and become the
3-star chef at home.
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About the Author:
Matteo Bruno is a film and television producer with
several feature films and multiple hours of broadcast
television credits to his name, including Foxtel
favourites Stefanos Cooking Paradiso and Ask the
Butcher. Matteos passion for all things food has led
him to open three Melbourne-based Meatball & Wine
Bars. With good food come great wines, so Matteo
launched Flinders Lane Food & Beverage Company in
2012 to import the finest Italian wines and represent
some of Australias most celebrated wine makers.
176 pageshardback240 x 190 mm (9 x 7 in)40,000 words978-1-74336-516-814.99September 2015 (August 2014 Au)
MeatballMatteo Bruno
Meatballs make the perfect dish for a Monday
night supper, a Saturday night dinner party
or a Sunday feast. And here are meatballs like
youve never seen them before Meatballs
rustico, super easy, versatile, devoured with a
slice of crusty bread; Seared beef carpaccio
meatballs, best eaten with a glass of Prosecco
in hand; deluxe Pork with fennel and orange
meatballs, Veal marsala meatballs and Lobster
meatballs. There are meatball recipes for lamb,
goat, rabbit, chicken, fish, lobster and venison.
There are even vegetarian (meat)balls Corn
and quinoa, Chickpea and cauliflower, Tofu with
mushroom. Almost as important as the meatball
itself (and there are 60 meatball recipes), is what
the meatball sits on. Here are 20 ideas for sotte
palle (literally underneath the balls) including
Creamy polenta, Roasted pumpkin, Wasabi slaw
and Cheesy bread. Serve with Aioli, Gorgonzola
or Creamy mushroom sauce ( just three of the
20 options), top with a sprinkle of Truffle salt or
Crushed pistachios and tuck in.
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About the AuthorS:
Husband and wife team Naomi Hart and Gregory
Llewelyn are AustralianAmericans whose restaurant
Hartsyard in Sydney has become a Mecca for lovers
of southern-style cooking done to perfection.
Gregory has worked under Daniel Boulud, Alain
Ducasse and Andrew Carmellini.
256 pageshardback255 x 200 mm (10 x 8 in)42,000 words978-1-74336-327-016.99September 2015 (August 2015 Au)
The Hartsyard Fried Chicken CookbookNaomi Hart and Gregory Llewelyn
Arteries be damned! Buttermilk fried chicken and
the aperol sours, oyster po boys and BBQ pit
beans that go with it really are the ducks nuts.
This is dude food thats not dumb. One hundred
recipes for American-style food you can make
at home, refined by an American chef with a cult
following. Food with high-octane flavours that
will impress even the toughest crowd. Includes
an entire chapter dedicated to the perfect
recipe for buttermilk fried chicken. Whether
you follow the Hartsyard recipe that takes three
days of tender loving care, or opt for quick fix
fried chicken, youll be licking your fingers and
wanting more. Call your mates and invite them
to a delicious feed. This is a party on a plate.
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About the Author:
Ross Dobsons passion for food began when he was
young, influenced by the cuisines of his neighbours
from Hong Kong and Italy. He is a prolific cookbook
author with more than a dozen books to his name,
including the Murdoch Books titles Chinatown,
Three Ways With, Grillhouse, Fired Up, More
Fired Up, Fired Up Vegetarian and the barbecue
compilation King of the Grill. In his non-writing
time he is kept busy as the owner of Sydney eateries
TheUnion tapas bar and The Vincent Diner.
240 pageshardback255 x 200 mm (10 x 8 in)30,000 words978-1-74336-549-616.99September 2015 (August 2015 Au)
Food Plus BeerRoss Dobson
Written in Ross Dobsons inimitable expert and
wryly entertaining voice, this is a collection
of relaxed, authentic international dishes that
appeal in their own right, but which have been
chosen for their particular suitability for eating
with beer. An introduction gives some general
information on food and beer matching and
beer styles. More than 80 recipes appear in
the chapters: Kick Off (chatting, grazing and
mingling food); Little Critters (poultry and rabbit
dishes); Bigger Critters (beef, pork and lamb);
Lilian Gish (fish and other seafood) and A Beers
Best Friend (rice and noodles).
ROSS DOBSON
THE BUMPER BOOK OF NO NONSENSE BARBECUING
RO
SS D
OB
SON
From the master of the barbecue tongs comes a bumper collection of more than 200 of Ross Dobsons favourite recipes for the grill and hotplate. This comprehensive cookbook presents a versatile array of exciting recipes, ranging from a perfectly cooked steak and grilled whole fi sh to a weekend feast for friends. In addition to much-loved classics, there are dishes drawing on infl uences from around the globe Asia, India, the Middle East, Europe and the Americas. King of the Grill caters to meatlovers and vegetarians alike, and includes recipes for breads, dips, salads and other extras to accompany your barbecue.
A MUST-HAVE BOOK THAT COVERSALL YOUR BARBECUING NEEDS
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About the Author:
Lyndel Miller is a commercial and editorial still
life, interiors and food stylist. Raised between a
quintessential seventies home and the commercial
kitchen of her familys caf business, she has an all-
consuming affection for cooking and entertaining
in all its delicate and delicious detail. Lyndel was
co-author with Skye Craig of Wild Sugar Desserts,
published in 2012. Naked Cakes is her second book
and a total embodiment of her spirit, style and love
of beautifying the edible.
272 pageshardback with jacket254 x 210 mm (10 x 8 in)20,000 words978-1-74336-536-616.99october 2015 (August 2015 Au)
Naked CakesLyndel Miller
Fondant haters, lazy bakers and time-poor
hosts rejoice! These naked cakes are achievable,
budget friendly and swoon worthy and they
provide an ideal opportunity to experiment with
and display your individual creativity. Beautiful,
rustic and organic in form, naked cakes are
always tiered, with filling and frosting between
layers but never on the outside thus naked.
You will find information on choosing a style
of cake; how to make sweet fillings, butters,
frostings and syrups; recipes for over a dozen
base cakes, including gluten-free and flourless
options; a definitive listing of flavour profiles and
combinations; beautiful cake toppers; and over a
dozen assembled cakes for different occasions.
Author, stylist and cook Lyndel Miller explains
how to decorate your cakes with edible fresh and
sugared flowers and fruits. Inspirational spreads
show you how to set the scene for special
occasions, such as a baby shower, a simple eco
wedding, a Mexican-inspired fiesta and a dessert
party using handmade decorations.
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About the Author:
Lee Holmes is a Certified Health Coach (IIN),
yoga teacher, wholefoods chef and author of the
best-selling Supercharged Food: Eat Your Way To
Good Health and Supercharged Food: Eat Yourself
Beautiful. Lee writes for Lifestyle Food (Yahoo), The
Huffington Post and Wellbeing magazine. She has
been featured in the Sunday Times, BBC Good Food,
Glamour, Grazia and the Daily Express in the UK.
Lees blog won the Healthy Eating Category at the
Bupa Health Influencer Awards in 2013.
240 pagespaperback230 x 170 mm (9 x 6 in)38,000 words978-1-74336-561-814.99october 2015 (September 2015 Au)
Supercharged Food: Heal Your GutLee Holmes
Heal Your Gut is a beautifully designed and
photographed step-by-step protocol for
restoring your inner gut health, via a treatment
program and detox regime supported by
90anti-inflammatory recipes to heal and
nourish. Whether youre suffering from a health
issue aggravated by diet and a poorly functioning
digestive system, or whether you have an
autoimmune or digestive disorder, food allergies
or intolerances, this book will provide you with
information, meal plans and recipes to heal your
gut and get you back on track with your health.
This book isnt just another fad diet: it contains
recipes that have been created to heal and also
deliver vital nutrients, vitamins and minerals to
get your body systems functioning optimally.
(See also Supercharged Food: Eat Clean, Green
and Vegetarian, publishing February 2015,
page18; and Supercharged Food: Eat Right for
Your Shape, publishing February 2016, page 82.)ISBN 978-1743364505
9 781743 364505
The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.
Sarah Wilson
Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and sugar, each bursting with nutrient-rich or super foods that will help nourish, heal and restore. Whether you have coeliac disease, food allergies or you just want to spring-clean your body and banish fatigue, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing.
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Sarah Wilson
:Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00
978-1-74266-315-9 978-1-74366-059-0
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336 pageshardback255 x 210 mm (10 x 8 in) 60,000 words978-1-74336-325-620.00october 2015 (September 2015 Au)
About the Author:
Kate McGhie is one of Australias most respected
food authorities and commentators. She has been
the Herald Sun food writer for over 20years and a
past chair of the International Association of Culinary
Professionals. Kate began her career as a chef
working in Europe and Asia. She returned to Australia
to establish her own restaurant and consult to the
food industry. Kate is the author of Cook, published
in 2006. Her recipes also appear in Recipes My
Mother Cooked, published by Allen & Unwin in 2010.
Apple Blossom PieKate McGhie
Kate McGhie is a farmers daughter, born into
seven generations of a family who worked and
respected the land. Their farm in rural Australia
produced everything they ate. There were dairy
and beef cattle, sheep and goats; the vegetable
garden was huge; and the potato patch filled two
acres with five different varieties. The orchard
was shared: the lower third for possums, the
top third for birds and the middle section for
Kates family everyone was happy. In this
book filled with 100 recipes and stories from her
familys farm, Kate McGhie writes with wit and
warmth as she explores the foundations and
flavour of Australian country cooking, drawing
on tradition to present classic, tried-and-true
dishes as well as contemporary interpretations
for todays table. Chapters cover soups and
starters; vegetables; meat, poultry and fish;
fruit; baking; and preserving. A special section,
Secrets Shared, provides canny country kitchen
and general household tips in the finest tradition
ofan heirloom family cookbook.
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About the AuthorS:
Cherie Bevan (the Cook) is a chef and caterer
with decades of experience running delis before
joining forces with fellow New Zealander Tass to
create TheCook and Baker. Tass Tauroa (the Baker)
developed a passion for baking during years cooking
for the Royal Navy in New Zealand. He worked in
restaurants throughout Europe and in London,
including for Michelin-star chef Bruno Loubet.
256 pageshardback258 x 200 mm (10 x 8 in)22,000 words978-1-74336-528-120.00october 2015 (September 2015 Au)
The Cook and BakerCherie Bevan and Tass Tauroa
From the bakery that the best chefs turn to for
a sugar hit or the perfect pie comes this highly
anticipated collection of tried-and-true recipes.
Here are 110recipes for food with traditional
roots that ups the ante on anything youve
ever tasted before. Including the worlds best
doughnut (the middle is filled with vanilla custard
and jam), flourless chocolate fudge cake (no
gluten, no nuts, lots of choc), lamingtons to die
for (topped with cream and jam) and cheese
scones (better than grandma ever made). These
are bold recipes for foolproof baking youll come
back to again and again.
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About the AuthorS:
Chef Michael Rantissi grew up in Tel Aviv, watching
his mum cook. He did his professional training in
Israel, Paris and New York. In 2005 he arrived in
Australia where he joined The Bathers Pavilion as
sous chef, later moving to Pink Salt, then working
with the 100 Group. Kristy Frawley also had her
passion for food ignited in her family kitchen and
dining in the restaurants of Sydney. Her skills in
hospitality were gained in London and Sydney.
256 pages hardback265 x 210 mm (10 x 9 in)45,000 words978-1-74336-444-420.00october 2015 (September 2015 Au)
Falafel for BreakfastMichael Rantissi and Kristy Frawley
Israeli-born chef Michael Rantissi and his partner
and balaboosta Aussie girl Kristy Frawley have
drilled down to what we all love about the
ingredients and flavours of the Middle East
grains and greens, generosity, pungency,
sweetness, sharing. This is food that brings
everyone to the table, and wont let them leave.
Michael puts ingredients first and foremost,
opening the door to our greater understanding
and appreciation of the Middle Easts hidden
treasures tahini, baharat, halva, chickpeas,
labneh, eggplant, honey, pomegranate, amba,
dates, broad beans, pistachios, wild greens,
ancient grains. The recipes go from basics like
hummus, aioli and falafel, to Persian eggplant
risotto, Cauliflower, cranberry and pearl barley
salad, and Harissa-braised lamb with okra. To
finish, there are the pastries, breads and syrup-
laden cakes that turn a meal into a feast. Living
in multicultural Sydney has helped chef Michael
lighten and brighten traditional recipes, without
ever losing sight of their origins and traditions.
michael Rantissi & Kristy Frawley
FalaFelfor Breakfast
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About the Author:
As a child, Eleanor Ozich lived above her parents
restaurant in Auckland, New Zealand, and has been a
food lover ever since. She is a self-taught cook who
has worked as a food stylist and photographer for
various publications, including Taste magazine and
is a weekly columnist for Viva The New Zealand
Herald. In addition to her 35,000 Facebook and blog
fans, she is also establishing a loyal following at her
Auckland caf, Mondays Wholefoods. This is her
second book.
256 pageshardback with jacket240 x 190 mm (9 x 7 in)45,000 words978-1-74336-566-316.99october 2015 (october 2015 Au)
My Family TableEleanor Ozich
Eleanors unique approach to food styling and
photography showcases the simplicity of her
food in a natural, down-to-earth style that is
fresh and inspiring. As the creator of the hugely
successful blog My Petite Kitchen, she confesses
to being hopelessly in love with every aspect of
food: where it comes from, how its grown, its
health benefits and how to make it taste amazing.
In her second book, Eleanor presents more than
100 wonderfully simple, nourishing and healthy
recipes that can be enjoyed by the whole
family. She takes some classic family favourites
and adds her own wholesome, creative twist,
keeping it really simple and using plenty of
herbs and aromatic flavours for scrumptious
taste combinations. The five chapters take
you through the day from healthy, satisfying
breakfasts, to snacks and lunch box stars, family
suppers and after-dinner treats. Each recipe
contains unprocessed, natural ingredients for
dishes that are uncomplicated, quick to prepare,
yet delightfully delicious.
eleanor ozich
SIMPLE WHOLEFOOD RECIPESMy Petite Kitchen Cookbook, written and photographed by Eleanor Ozich, is a complete menu of more than 100 simple, wholefood, gluten-free recipes that feed body and soul.
As a child, Eleanor Ozich lived above her parents restaurant in Auckland, New Zealand; she has been a passionate food lover ever since. She is a self-taught cook who has worked as a food writer and food stylist for various publications, including Taste magazine, Viva The New Zealand Herald and Little Treasures magazine.
Eleanor originally created the Petite Kitchen blog as a personal diary, documenting her familys road to simple eating. Her blog now has an international following of more than 20,000 people who continue to be inspired by her recipes and her approach to food.
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My Petite Kitchen Cookbook is a complete menu of more than 100 simple, wholefood, gluten-free recipes that feed body and soul.
Eleanor Ozich has first-hand experience of the health benefits of clean, whole food the recipes in this book were created as part of her familys road to simple eating, adopted as a means of curing her four-year-old daughters severe eczema.
Replacing sugar and grains with natural, unprocessed alternatives, Eleanors recipes show how easy it is to prepare healthy food that is bursting with flavour and goodness. And her stunning photography is a feast for the eyes, capturing the essence of her food fresh, vibrant, for sharing.
From Caramelised shallot and thyme frittata, Apple and sage pork cassoulet and Slow-cooked zucchini with basil and lemon, to Decadent raspberry and coconut chocolate torte and Lemon and coconut truffles, My Petite Kitchen Cookbook includes breakfasts, lunches, drinks, dinners and desserts and everything in between.
spine 28mm
cyan magenta yellow black
ISBN 978-1743362914
9 781743 362914
MY PETITE KITCHEN COOKBOOK
978-1-74336-187-0
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About the Author:
Olivia Andrews is a food writer, recipe developer
and food stylist who has worked for Gordon Ramsay
at The Savoy Grill, as well as for Feast, delicious.
magazine, MasterChef TV and magazine, and SBS TV.
240 pagespaperback255 x 200 mm (10 x 8 in)40,000 words978-1-74336-558-814.99November 2015 (July 2015 Au)
Whole Food Slow CookedOlivia Andrews
For time-strapped cooks and busy households
wanting to eat unprocessed, whole food, the
slow-cooker is the ultimate convenience tool.
Whole Food Slow Cooked offers 100 recipes
that are big on flavour and low on fuss. Including
family favourites such as pea and ham soup and
chilli con carne, as well as braises, curries and
meat-free ideas such as cheese and spinach
cannelloni, these are the crowd-pleasing
recipes to go back to again and again. With
a photograph for every recipe and cooking
methods for both slow-cooker and stovetop or
oven, Whole Food Slow Cooked is your answer
to nourishing the whole family with ease.
FOOD
100 RECIPES FOR THE SLOW COOKER OR STOVETOP
C O O K E D
FO
OD
CO
OK
ED
OLIVIA ANDREWSOLIVIA ANDREWS
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About the Author:
From waiter to green-grocer to wholesaler to
Sydney restaurateur, Barry McDonald has always
brought something fresh to the hospitality industry.
Now his buzzy, lively Fratelli Fresh food stores and
Caf Sopra restaurants are on every food-lovers
go-to list, dishing up market-fresh, seasonal produce
in as simple and natural a form as possible. Fresh is
best, he says. In season is best. Italian is best.
272 pageshardback260 x 210 mm (10 x 9 in)55,000 words978-1-74336-471-020.00 November 2015 (october 2015 Au)
Alla FratelliBarry McDonald
How to eat Italian? The message is simple: buy
fresh and in season, cook simply and make
the most of your time at the table. Here is
everything you need to know to cook the Italian
way beautiful, generous, messy trattoria food
to share with children, parents, friends and
neighbours. Its heart-warming, delicious eating
dedicated to flavour and tradition but it rips
up the rule book at the same time, challenging
traditions and putting meals together that
suit the way we live now. There are more than
140recipes, from aperitivi and antipasti to dolci
and desserts, that are packed with wisdom for
making the most of beautiful ingredients. And
there are features on how to shop Italian
markets, coffee, staples, shopping seasonally and
often; how to cook Italian simple, slow food,
the Mediterranean diet, shared platters, the
role of pasta, the essential tools; and how to eat
Italian the role of the family, how food brings
everyone together, the art of conversation and
ars vivendi, the art of life.
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About the AuthorS:
Alex Elliot-Howery and James Grant are the husband
and wife team behind Cornersmith caf, awarded
Sydneys Best Caf by the Sydney Morning Herald
Good Food Guide 2014, as well as Cornersmith
Picklery, a food workshop and open-to-the-public
preserving space in Sydneys inner west. They have
won numerous awards for sustainability and are a
destination for foodies from all over the world.
272 pageshardback270 x 195 mm (10 x 7 in)35,000 words978-1-74336-329-420.00 November 2015 (october 2015 Au)
CornersmithAlex Elliot-Howery and James Grant
The food of Cornersmith captures the zeitgeist
for wholesome local food, designed to share,
respecting the environment it draws on and
served with European style and attention to
detail. Awarded best caf in Sydney, Cornersmith
is one of the most cutting edge food venues
around, and has been likened to The Rose
Bakery and Ottolenghi. It is renowned for its
pickles, chutneys, jams and housemade cheeses;
its salads and platters; its barter system that
encourages visitors to trade produce from their
backyard. And now, Cornersmith the cookbook,
with seasonal photography spanning an entire
year, serves up the recipes and methodologies
used in the creation of the food that draws
visitors from all over. The book invites you to
try your hand at preserving fruit and vegetables
when they are at the height of their ripeness,
consider the seasons and thereby reduce food
wastage. Most of all, its an invitation to eat
delicious food.
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About the Author:
Paris Cutler founded Planet Cake, Sydney, which
established its reputation on its highly decorative
novelty and wedding cakes before expanding
its business to include Australias largest cake
decorating school. Paris has had her own TV series,
Planet Cake, on the LifeStyle Channel, and her
program has also been launched in South America.
224 pagesflexibound255 x 210 mm (10 x 8 in)32,000 words978-1-74336-058-314.99November 2015 (october 2015 Au)
978-1-74266-690-2 978-1-74336-197-9978-1-74196-779-1978-1-74196-318-2
Planet Cake Love Paris Cutler
Creating a unique cake for someone you love
is an unbeatable way to show how much you
care. The cakes in this book celebrate the
milestones of romantic love, from courtship
through to engagements, weddings and
anniversaries. The projects are designed for the
beginner through to the more experienced
cake decorator, with shapes and templates that
are simple to master. Planet Cake Love features
approximately 30romantic cake decorating
designs, ranging from traditional with a twist to
very contemporary.
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About the Author:
For three years, James Wirth and his business
partners in Drink n Dine have been reviving
Sydneys pub scene, taking unloved inner city pubs,
ripping out the poker machines and giving the
venues back to the people complete with good
food, good booze and good times. In 2012 James
was named in the Sydney's Top 100 Most Influential
People list in (sydney) magazine.
232 pageshardback with textured case230 x 190 mm (9 x 7 in)40,000 words978-1-74336-426-017.99November 2015 (october 2015 Au)
Food for the PeopleJames Wirth
This is the worlds most useful book on
drinking and dining for a new generation of
entertaining. You can use it to bash out a steak
for the barbecue, or to stop the pool table
from wobbling. You can look up how to make
awatermelon bomb for 15 friends, or how to
turn the contents of your fridge into a meal
when you get home at midnight, legless. Food
for the People tells you everything you need
to know about how to have a good time eating
and drinking. There are recipes for more than
100 dishes and drinks in chapters including:
Drinking Loves Company (dishes you can
make with one hand while holding your drink
in the other); Talking Taco; Couch Cruising
(meals for your next big night in); Group Love
(food for backyard feasting); Fancy Schmancy
(restaurant-style mains to impress); and Bread
or Alive. Fascinating features you wont find in
any other cookbook include How to eat a taco;
a World of schnitzels map; and 50 shades of
beige, adude food photo montage.
About the Author:
Anneka Manning is an author, food editor, cooking
teacher, publisher and the founder of Sydney-
based baking school BakeClub. She has worked
for Australian Gourmet Traveller, Australian Good
Taste, Murdoch Books, The Australian Womens
Weekly and the Sydney Morning Herald. She also
has a significant television and radio profile. Anneka
has compiled, written and contributed to a number
of successful, award-winning books, including
Mastering the Art of Baking (Murdoch Books).
240 pageshardback260 x 210 mm (10 x 8 in)26,000 words978-1-74336-572-420.00December 2015 (November 2015 Au)
BakeClassAnneka Manning
In this engaging book, which features more than
90sweet and savoury recipes (plus variations),
Anneka gives the reader baking classes at
home. BakeClass results-based approach
teaches the ten most common mixing methods.
These lessons are supported by step-by-step
photography, clear instructions and Annekas
signature hints and tips. Each lesson leads into
a range of fail-safe, delicious recipes that let
the reader practise their new skill. The lessons
cover: The Measure & Mix Method (e.g. Pecan
and cinnamon biscuits); The Measure & Beat
Method (Chocolate cupcakes); The Folding
Method (Chilli and cheddar cornbread); Blending
in a Food Processor (Quiche Lorraine); The
Creaming Method (Fig and cranberry Christmas
cake); The Rubbing-In Method (Asparagus and
gruyere tart); The Whisking Egg Whites Method
(Flourless chocolate roll); The Whisking Egg
Whites & Sugar Method (Pavlova); The Whisking
Eggs & Sugar Method (Classic sponge) and The
Kneading Method (Four-seed loaf).
Anneka Manning
the Art of
Classic to ContemporaryA Complete Step-by-Step Guide
There is no denying that baking is one of the more technical, and often the most challenging, forms of cooking. But it can also be one of the most rewarding.
Mastering the Art of Baking will guide you through more than 280 easy-to-follow and highly approachable recipes